Pumpkin Blondies with Browned Butter and White Chocolate Chips
These pumpkin blondies might just replace pumpkin pie at our Thanksgiving table this year! They have everything I love about fall baking: real pumpkin puree, rich brown sugar, nutty browned butter, and plenty of sweet white chocolate chips. Best of all, they are much easier to make than a traditional pumpkin pie because there is no pie crust to roll out, chill, or fuss with. Simply mix the batter, spread it into a baking dish, and let the oven do the work!
I love making homemade treats with simple ingredients, and this recipe is a perfect example. You won’t have to buy a premade pumpkin pie full of processed oils, artificial food dyes, preservatives, or a long list of additives. Instead, these blondies get their incredible flavor from ingredients you probably already have in your kitchen. Plus, browning the butter adds a deep, nutty flavor that makes these pumpkin treats taste extra special.
Whether you’re baking for Thanksgiving, bringing dessert to a fall potluck, or craving something sweet on a chilly afternoon, these pumpkin blondies are a must try. So grab your mixing bowl and some homemade pumpkin puree, if you have some on hand, because this might become one of your favorite fall desserts!
Why You’ll Love These Pumpkin Blondies
I agree, pumpkin pie is delicious and traditional, but preparing a homemade crust takes time and a little patience. You have to mix the dough, chill it, roll it out, transfer it to the pie plate, and hope it doesn’t tear along the way. With these pumpkin blondies, you can skip all of that!
Instead, you’ll mix the ingredients together, spread the batter into a prepared baking dish, and bake. That’s it! You still get the wonderful flavor of pumpkin and warm fall baking, but without the extra work.
Another reason I love this recipe so much is the browned butter. Rather than simply melting the butter, you’ll cook it until the milk solids turn golden brown and develop a delicious nutty aroma. This small extra step adds so much flavor to the finished dessert.
The brown sugar also brings a rich, caramel-like sweetness, while the pumpkin gives the blondies their lovely autumn flavor. Then, of course, white chocolate chips add little bursts of sweetness throughout every bite.
Finally, these blondies use simple ingredients, and you can skip the store-bought desserts that rely on processed oils, artificial colors, and preservatives. When I bake at home, I love knowing exactly what goes into the food I’m serving my family.
What Are Pumpkin Blondies?
If you’ve never made blondies before, think of them as the delicious cousin of a brownie. Traditional brownies get much of their flavor and color from chocolate or cocoa powder. Blondies, on the other hand, typically rely on brown sugar, butter, and vanilla for their rich flavor.
These pumpkin blondies take that classic dessert in an autumn direction. Pumpkin puree adds moisture and flavor, while browned butter gives the batter a deeper, nuttier taste. White chocolate chips provide sweetness similar to the whipped cream on a slice of pie.
Unlike a fluffy pumpkin cake, blondies are meant to be denser and more substantial. You can cut them into squares and serve them just like brownies. They are easy to transport, simple to portion, and a great choice when you need a dessert for a crowd.
Although pumpkin pie is a Thanksgiving tradition in many homes, these blondies are such a fun alternative. You get plenty of pumpkin flavor without worrying about a pastry crust. As a result, they are a great option when your holiday baking list is already a mile long!
Ingredients for Pumpkin Blondies
One of my favorite things about this recipe is its simple ingredient list. You don’t need a special trip to the grocery store or an entire cabinet full of baking ingredients.
Butter
You’ll need one cup of butter for this recipe. Since we’re browning it, the butter does more than provide richness. Cooking it brings out a toasted, nutty flavor that makes these blondies taste wonderful.
Brown Sugar
Brown sugar provides sweetness and contributes to the rich flavor and texture of the blondies. It also complements the browned butter and pumpkin.
Pumpkin Puree
You’ll need one cup of pumpkin puree. I love using fresh pumpkin puree fresh from the garden because it fits right in with my from-scratch approach to cooking and baking. If you don’t grow your own, pie pumpkins are cheap! Grab a few, roast them, puree, and save the rest in 1-2 cup servings in the freezer for the next time you need it.
However, canned pumpkin puree works, too. Just make sure you’re buying plain pumpkin puree rather than pumpkin pie filling, which already contains sweeteners and spices.
Egg
One egg helps bind the ingredients together and gives the batter structure. Letting the egg come to room temperature can also help it mix more easily with the other ingredients.
Vanilla Extract
Two teaspoons of vanilla extract complement the pumpkin, brown sugar, and browned butter. I prefer using pure vanilla extract when possible because it adds wonderful flavor without needing artificial flavoring.
Flour
All-purpose flour gives the blondies their structure. Measure it carefully so the batter doesn’t become too dry.
Baking Soda
One teaspoon of baking soda helps the blondies bake properly. Measure it accurately because too much can affect both the flavor and texture.
Sea Salt
Sea salt balances the sweetness and brings out the other flavors. Even though this is a dessert, a little salt makes a noticeable difference.
White Chocolate Chips
Two cups of white chocolate chips add sweetness and creamy white chocolate flavor throughout the blondies. They also look lovely against the warm orange color of the pumpkin batter.
If you’re baking for Thanksgiving, the white chocolate chips give these treats a festive look without any artificial food coloring.
How to Make Pumpkin Blondies with Browned Butter
These pumpkin blondies are easy to prepare, but there is one step worth taking your time with: browning the butter. Once that is done, the rest comes together quickly.
Step 1: Brown the Butter
Begin by placing the butter in a saucepan over medium heat. Allow it to melt, then continue cooking it, stirring frequently.
As the butter cooks, it will foam and bubble. Over time, the milk solids will begin turning golden brown, and the butter will develop a nutty aroma. This process generally takes around 5 to 10 minutes, depending on your pan and heat level.
Watch the butter closely as it gets near the end. It can go from beautifully browned to burnt in a hurry, so don’t walk away from the stove.
Once the butter is golden brown and smells nutty, remove the saucepan from the heat. Let it cool slightly before mixing it with the other ingredients.
Step 2: Prepare the Baking Dish
While the butter cools, preheat your oven to 350°F.
Grease a 13-by-9-inch baking dish. Then line it with parchment paper, leaving some paper hanging over the sides to create a sling. This makes it much easier to lift the blondies out of the dish after baking.
Although you can cut the blondies directly in the pan, parchment paper helps you remove the whole batch neatly. Consequently, you’ll have an easier time getting clean squares for serving.
Step 3: Mix the Wet Ingredients
Add the slightly cooled browned butter, brown sugar, pumpkin puree, egg, and vanilla extract to a mixing bowl.
Stir everything together until the ingredients are well combined. The mixture should look smooth and rich, with the pumpkin giving it a lovely orange color.
Make sure the butter isn’t piping hot when you add the egg. Allowing it to cool slightly helps prevent the egg from cooking prematurely.
Step 4: Add the Dry Ingredients
Next, add the flour, baking soda, and sea salt to the bowl.
Stir just until the flour disappears and the ingredients come together. Avoid overmixing the batter, since too much mixing can affect the texture of the finished blondies.
At this point, the batter should be thick enough to spread into the baking dish. If you’re using homemade pumpkin puree, remember that its moisture content can affect the consistency.
Step 5: Fold in the White Chocolate Chips
Add the white chocolate chips and gently fold them into the batter.
Try to distribute them evenly throughout the mixture so you get a little white chocolate in each square.
Step 6: Spread the Batter into the Pan
Transfer the batter to your prepared 13-by-9-inch baking dish.
Use a spatula to spread it evenly from corner to corner. Smooth the top so the blondies bake at a consistent thickness.
Because the batter is fairly thick, take a moment to make sure you don’t leave a deep mound in the center or thin spots along the edges.
Step 7: Bake the Pumpkin Blondies
Place the baking dish in your preheated 350°F oven and bake for approximately 35 minutes.
Check the center with a toothpick. It should come out clean or with a few moist crumbs, rather than wet batter. Keep in mind that melted white chocolate on the toothpick can look like underbaked batter, so check another spot if needed.
Ovens can vary, and the moisture content of pumpkin puree can affect baking time. Therefore, use the toothpick test as your guide rather than relying only on the clock.
If the center still looks wet, give the blondies a little more time and check again.
Step 8: Cool and Slice
Remove the baking dish from the oven and let the blondies cool for at least 30 minutes before slicing.
This step matters because the blondies need time to set. Cutting them too soon can leave you with crumbly squares that are difficult to lift out of the pan.
Once they have cooled, use the parchment paper sling to lift them onto a cutting board. Slice into squares and serve!
Tips for the Best Pumpkin Blondies
A few simple tips can help you get the best results every time.
- Watch the browned butter carefully. Stir often and remove it from the heat as soon as the milk solids turn golden brown and smell nutty.
- Use pumpkin puree, not pumpkin pie filling. Pie filling contains additional ingredients that can change the sweetness and flavor of the recipe.
- Check the moisture in homemade pumpkin puree. If it is watery, drain it before measuring so the blondies don’t turn out too wet.
- Measure the flour carefully. Adding too much flour can make the blondies dry, while too little can affect their structure.
- Don’t overmix the batter. Stir the dry ingredients in just until combined.
- Let the blondies cool. They will be easier to cut and serve after they have had time to set.
Most importantly, don’t rush the browning or cooling steps. Both make a difference in the finished dessert.
Can You Make Pumpkin Blondies Ahead of Time?
Absolutely! These blondies are a great dessert to prepare ahead of a busy holiday meal.
For Thanksgiving, you can bake them the day before and allow them to cool completely. Once cooled, store them in an airtight container. That way, dessert is already taken care of while you’re busy preparing the turkey, side dishes, and everything else on the menu.
If you’re baking for a party, you can also cut the blondies into squares before serving. Arrange them on a platter, and you’re ready to go.
For the best texture and flavor, avoid cutting them while they’re still warm. Giving them time to cool helps the squares hold together more neatly.
How to Store Pumpkin Blondies
Once the blondies have cooled completely, store them in an airtight container. For a short period, you can keep them at room temperature in a cool environment, provided they are fully baked and handled properly. If your kitchen is warm or you want to keep them longer, refrigerate them.
For longer storage, you can freeze the blondies. Cut them into individual squares, wrap them well, and place them in a freezer-safe container. Separating the layers with parchment paper can help prevent them from sticking together.
When you’re ready to enjoy them, thaw the squares in the refrigerator or at room temperature. The texture may change slightly after freezing, but this is a convenient way to have a homemade pumpkin treat ready whenever a craving strikes.
Are Pumpkin Blondies a Good Alternative to Pumpkin Pie?
I think they are an excellent alternative, especially when you want pumpkin flavor without making a pie crust.
Traditional pumpkin pie has a creamy filling and a pastry crust. These blondies have a denser, brownie-like texture, with brown sugar, browned butter, and white chocolate adding extra richness.
They also require less hands-on work. Instead of preparing a crust and pouring in a custard filling, you mix the batter and bake it in a baking pan.
That makes them especially appealing during the holidays, when oven space and time are both in high demand. You can cut the blondies into small squares for a dessert platter or serve a larger piece when you want something more substantial.
Of course, you don’t have to give up pumpkin pie entirely! However, if you’re looking for something different this Thanksgiving, these pumpkin blondies are worth trying. You might find that your family requests them year after year.
Frequently Asked Questions
Can I use canned pumpkin puree?
Yes! Plain canned pumpkin puree works well in this recipe. Avoid pumpkin pie filling because it contains added ingredients that can change the final result.
Can I use homemade fresh pumpkin puree?
Homemade pumpkin puree is fresher, brighter, and more delicious.
Why do I need to brown the butter?
Browning the butter develops a nutty, toasted flavor that adds depth to the blondies. Although you can melt butter without browning it, you’ll miss the distinctive flavor that makes this recipe especially delicious.
How do I know when the blondies are done?
Bake them at 350°F for about 35 minutes, then check the center with a toothpick. It should come out clean or with a few moist crumbs, not wet batter. If needed, bake a little longer and check again.
Why should I let the blondies cool before cutting?
Cooling gives the blondies time to set, making them easier to slice into neat squares. If you cut them while they’re hot, they may crumble or fall apart.
Can I leave out the white chocolate chips?
You can, although the white chocolate adds sweetness and flavor. Leaving it out will change the finished dessert, but the pumpkin and browned butter will still provide plenty of flavor.
Are these blondies good for Thanksgiving?
Absolutely! They’re easy to prepare ahead, simple to serve, and a fun alternative to traditional pumpkin pie. Cut them into small squares for a dessert platter or serve them as a standalone dessert after Thanksgiving dinner.
Make These Pumpkin Blondies This Fall!
If you’re looking for an easy fall dessert that could give pumpkin pie a little competition, make these pumpkin blondies with browned butter and white chocolate chips.
The browned butter adds a nutty richness, the pumpkin brings that familiar autumn flavor, and the white chocolate chips make every square a little sweeter. Best of all, you can skip the pie crust and prepare everything in one baking dish.
I love recipes that use simple ingredients and deliver incredible flavor without making a huge mess in the kitchen. These pumpkin blondies do exactly that! Make a batch for Thanksgiving, bring them to your next fall gparty, or keep a few squares on hand for an afternoon treat.
Don’t be surprised if everyone asks you for the recipe. You may have just found your new favorite way to enjoy pumpkin this fall!
More Pumpkin Recipes
Pumpkin Cream Cheese Bars
Pumpkin Brownies
Pumpkin Blondies
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Ingredients
- 1 cup Butter
- 1¾ cups Brown sugar
- 1 cup Pumpkin puree
- 1 egg
- 2 tsp Vanilla extract
- 2½ cups Flour
- 1 tsp Baking soda
- 1 tsp Sea salt
- 2 cups White chocolate chips
Instructions
- Melt the butter in a saucepan over medium heat.
- Simmer over medium high heat, stirring often for 10 minutes or until the butter begins to brown and smell nutty.
- Remove the butter from the heat and allow to cool slightly.
- Preheat the oven to 350℉.
- Grease a 13x9 baking dish and line with parchment paper sling for easy removal.
- Add the browned butter, brown sugar, pumpkin puree, egg, and vanilla extract to a mixing bowl. Stir to combine.
- Add the flour, baking soda, and salt. Stir to just combine the ingredients.
- Fold in the white chocolate chips.
- Pour the batter into the 13x9 baking dish, smoothing the top so that the batter is evenly distributed.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool for at least 30 minutes before slicing.
Nutrition
